Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research, Critical Reviews in Food Science and Nutrition, February 2022, Taylor & Francis,
DOI: 10.1080/10408398.2022.2036096.
You can read the full text:
Contributors
The following have contributed to this page
